By Wanderlust Flavors
Haitian Bouillon by Savory Thoughts
12 steps
Prep:1h 30minCook:3h
This Haitian bouillon also known as bouyon is usually enjoyed on the weekends. This soup is filled with chunks of potatoes and hearty veggies, and laced with bold flavors of the Haitian Epis.
My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al
Updated at: Thu, 17 Aug 2023 07:38:50 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
28
High
Nutrition per serving
Calories470 kcal (24%)
Total Fat20.2 g (29%)
Carbs52.5 g (20%)
Sugars3.9 g (4%)
Protein23 g (46%)
Sodium137.4 mg (7%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2.17 lbsbeef chuck tender roast
cut into cubes
13.33 ouncesEpis
Haitian
4Carrots
Large, Peeled and cut into chunks
3Malanga
Peeled and cut into pieces
3Russet Potatoes
Large, Peeled and cut into pieces
1Onion
Large, Peeled and cut into pieces
2Green Onions
Roughly Chopped
1 PkFresh Curly Parsley
1Shallot
Peeled and cut into pieces
4garlic cloves
chopped
1 BagSpinach
Roughly chopped and rinsed
½ cupcanola oil
15Whole Cloves
Or 1 Tbsp Cloves powder
1 Tbsptomato paste
11 CupsWater
10 for the soup and 1 cup to deglaze
Dumplings
Instructions
Step 1
Prepare the meat: Cut the meat into cubes. Be sure to remove any unwanted fat. Place the meat in a bowl and wash thoroughly. Drain the liquid from the meat and add 1 cup of the epis to the meat. Mix well to combine and allow the meat to marinate for a minimum of 30 minutes; best overnight.
Step 2
Prepare the ingredients: When ready to start cooking or while the meat is marinating, chop the vegetables, herbs, onions, and spinach. Wash the ingredients and set them aside until you are ready to add them to saucepan.
Step 3
Cook the meat: When ready to start cooking. In a large pot or saucepan, add ½ cup canola oil. When heated through, add the meat and the seasoning (liquid).
Step 4
Cover and cook for 30 minutes on medium high heat. While cooking, stir occasionally and cover. When the meat starts to stick to the bottom of the pan (around the 30-minute timeframe), deglaze with 1 cup of water. Cover and cook for 10 minutes; stir a couple times.
Step 5
Remove the meat from the stove and pour the liquid to the in a separate bowl. Set both aside.
Step 6
In the same saucepan or stockpot over medium heat, add 2 tablespoon of canola oil. When heated through, add the potatoes, malanga, and carrots to the oil. Then add the onions, green onions, garlic, and shallots. Stir well to combine.
Step 7
Then add 1 tbsp. tomato paste. Stir well to combine. Add the meat and stir well to combine. Next, add the liquid (from the meat) then pour in 2 ½ litters of water (about 10 cups of water).
Step 8
Next, add in the whole cloves and juice from 1 lemon. Cover and increase the heat to medium high. Bring to boil for 10 minutes.
Step 9
Add the spinach in batches. Then add the salt (about 1 tbsp.) and ⅔ cups of the epis. Stir well.
Step 10
Next, in a separate bowl prepare the dumplings. In a small bowl, add 1 cup of all-purpose flour and ½ cup of water. If the dough starts to stick to your hands, add more flour.
Step 11
Take a few pieces at a time and roll into a small log. Add the dumplings in the soup. Stir well to combine and cover.
Step 12
Reduce the heat to medium low and simmer for about 30 minutes; stirring occasionally. Once all the ingredients are cooked, serve, and enjoy.
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